Breaded Chicken Cutlets Recipe: Crispy and Tender Classic
Enjoy the irresistible crunch of these Breaded Chicken Cutlets Recipe, a timeless recipe perfect for any meal. Simple to prepare and bursting with flavor, these cutlets are an excellent choice for family dinners or casual gatherings.
Ingredients for Breaded Chicken Cutlets
This recipe serves 4 people.
For the Cutlets:
- 4 boneless, skinless chicken breasts
- ½ cup (65g) all-purpose flour
- 2 large eggs
- 2 teaspoons Dijon mustard
- 1 cup (100g) panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- Vegetable oil, for frying
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
1. Prepare the Chicken
- Pat the chicken breasts dry with paper towels.
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness (about ½ inch).
2. Set Up the Breading Station
- Place the flour in a shallow dish.
- In a second dish, whisk together the eggs and Dijon mustard until smooth.
- In a third dish, combine the panko breadcrumbs, salt, pepper, and garlic powder.
3. Bread the Chicken
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip into the egg mixture, ensuring it is fully coated.
- Finally, press the chicken into the panko mixture, pressing gently to adhere the breadcrumbs evenly on all sides.
4. Cook the Cutlets
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the breaded chicken cutlets.
- Fry for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.
5. Serve
- Arrange the cutlets on a serving platter. Garnish with fresh parsley and serve with lemon wedges for a bright, zesty finish.
Why You’ll Love These Breaded Chicken Cutlets
- Crispy and Golden: Perfectly breaded for a satisfying crunch.
- Tender and Juicy: The even thickness ensures consistent cooking and tenderness.
- Versatile: Great as a main dish, sandwich filling, or salad topper.
- Easy to Make: Straightforward steps for a foolproof recipe.
Tips for Perfect Chicken Cutlets
1. Use Panko Breadcrumbs
- Panko creates a lighter, crispier coating compared to regular breadcrumbs.
2. Pound the Chicken Evenly
- Ensures uniform cooking and prevents dry or undercooked spots.
3. Don’t Overcrowd the Pan
- Fry in batches if necessary to maintain the oil temperature for a perfect golden crust.
4. Keep Warm
- Place cooked cutlets on a baking sheet in a low oven (200°F/90°C) if making in batches.
Variations and Serving Ideas
Herb-Crusted
- Mix dried herbs like parsley, basil, or oregano into the breadcrumbs for added flavor.
Cheesy Twist
- Add grated Parmesan cheese to the breadcrumb mixture for a cheesy crust.
Pair With:
- Mashed potatoes, roasted vegetables, or a fresh garden salad for a complete meal.
FAQs About Breaded Chicken Cutlets
1. Can I Bake Instead of Fry?
Yes! Bake at 400°F (200°C) on a greased baking sheet for 20-25 minutes, flipping halfway through, until golden and cooked through.
2. Can I Freeze Breaded Chicken Cutlets?
Absolutely! Bread the chicken and freeze it raw. Cook directly from frozen, adding a few extra minutes to the cooking time.
3. How Long Do Leftovers Last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for the best texture.
A Timeless Classic for Any Occasion
These Breaded Chicken Cutlets are a surefire hit with their crispy crust and tender interior. Whether served as a family dinner, added to a sandwich, or paired with pasta, this versatile recipe is one you’ll turn to again and again.
Explore more tried-and-tested recipes HERE!
Try it today and savor the crunch!
